Vegetable Stew With Plant-Based Protein Recipe

About this recipe

A hearty and diabetic-friendly vegetable stew featuring plant-based protein, perfect for a satisfying dinner. Packed with flavor and nutrients, this dish is ideal for solution seekers.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Kg Yellow/White Onion 1kg
• 295G Heinz Weight Watchers Tomato Soup
• 225G The Tofoo Co. Original Seitan
• 1kg 1kg Green Pepper
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Ktc Vegetable Oil
• 20G Terre Exotique Green Salty Coastal Pepper, 20G

Instructions

1. 1. Early in the day, cut the plant-based protein into large pieces.
2. 2. Mix 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Coat the protein pieces in the mixture.
3. 3. Heat 1 tablespoon oil in a skillet over medium heat. Brown the coated protein pieces on both sides. Remove and set aside.
4. 4. In the same skillet, add 1 diced onion and sauté until slightly browned. Add 1 cup sliced carrots and 1/2 package of frozen peas, cooking for 3-4 minutes.
5. 5. Add 1 can of tomato soup and 1 can of water to the skillet. Stir well, then return the browned protein pieces to the skillet. Simmer for about 30 minutes, or until the vegetables are tender and the flavors are well combined.
6. 6. Serve hot as a comforting and nutritious dinner.